Vegan Yogurt Starter Culture (Dairy-Free)

Creamy goodness

Ohhhh yeah. Great purchase. I had attempted soy yoghurt before, first by blending tofu (chalky mess), then by adding a probiotic pill to soy milk (burnt garbage taste). This culture gave awesome results. The taste is mild and the texture is creamy. Here's my recipe if anyone needs a starting point: 200 g dried soybeans, soaked overnight. Soak the beans in boiling water for 5 minutes, drain and rinse. Add the beans to a blender and top up with water so the total weight in the blender is 1500 g. Blend for 1 minute (speed 5 on a vitamix). Add the slurry to a pot and simmer until it froths up. Pour the slurry through a cheesecloth, let gravity strain until it cools, then finish up by squeezing. (My yield of milk was about 750 mL). Pour the soy milk into a pot and simmer for 15 minutes. Add 1 tbsp neutral oil and 1 tsp sugar, then immersion blend it. Let cool to 30 C-ish, add a quarter of one of the culture capsules, blend again, then pour into your yoghurt container. Stick it in the oven, turned off with the light on and the door propped open with a spoon, for 5 hours. After 5 hours, start checking the milk. Once it's set (it will make a very firm gel, so you can tilt the glass without the yoghurt slopping to either side) you can taste test it and see what you think. Once you're happy with the taste, move it to the fridge. Let it chill overnight. Once it's chilled, add a pinch of salt and immersion blend it again. That will break up the gel and give it a really great, creamy texture.

First time ever trying to make yogurt , vegan yogurt

So far so good. This Vegan Yogurt Starter Culture (Dairy-Free) works great. There was a learning curb to it for me. First batch was a failure because I used a yogurt maker for this first time. But the second batch was good and the 3rd batch was even better. Thank you for beibg from Canada A, lol

Best Non-Dairy Yogurt I've Ever Made

I've been making yogurt for over 50 years - most of it dairy. We gave up dairy about six years ago and I began trying various recipes for non-dairy yogurt, mostly using soy milk. I tried all kinds of additions: coconut milk, soy protein isolate, cashews, etc,. etc. Some batches were pretty good and I could strain them and get a thicker, almost Greek-style yogurt. I tried both probiotic capsules and commercial dairy and non-dairy yogurt as starters. Some of the capsule probiotics were clearly dead and never thickened or changed the soy milk at all. THIS starter is the BEST! PERIOD! I used a quart of organic soy shelf-stable soy milk that contained 12 grams protein per cup. I have learned that soy milk MUST absolutely be made of nothing but soy beans and water. I did soak one-third cup of cashews overnight, drained, rinsed and added to soy milk to cover and blended on high speed till completely smooth. Added rest of soy milk, checking temperature so it was no higher than 86 degrees Farenheit. Poured into a sterilized liter jar, set in my adjustable temperature Instant Pot at 86 degrees F and left for nine and one half hours. I was rewarded with the smoothest, creamiest, best-tasting soy yogurt I have ever made. It is thick but I can place coffee filters over it to make it even thicker. I'll use a couple of tablespoons of this yogurt for my next batch and keep doing that (three, four times perhaps) till I need a new capsule. Can't go back to anything else!